Reduced Balsamic Vinegar Glaze
If you don’t get your hands on ready made Creme di Balsamico or don’t want to spend a fortune on it, make it yourself. The secret lies in the simmering of the vinegar- don’t turn up the flame because you are getting impatient. The vinegar can easily burn towards the end of the cooking time.
We use it for salads, over grilled tofu, to dip strawberries etc..
Feel free to infuse it with orange peel or fresh rosemary. Simply simmer it together with the vinegar and remove when it thickens.
- 2 cups balsamic vinegar
- Pour vinegar into a small sauce pan and bring to a simmer.
- Turn the heat to low and reduce the vinegar for about 30-40 minutes or until the vingar has become thick enough to coat the back of a spoon. You should end up with just more than 1/2 a cup.
- Remove from heat and allow to cool. Pour into an airtight container and store at either room temperature or in the fridge. If stored in the fridge it will harden up a bit. Simply place the container into a pot of hot water and it will soften very fast.